RASPBERRY DESERT RECIPE
Compliments of: Joy & Sheldon Sturtevant, Cedar Rock Acres, Van Buren County, AR GRAHAM CRACKER CRUST 1 PKG GRAHAM CRAKCERS CRUSHED ½ STICK BUTTER MELTED ½ CHOPPED PECANS MIX AND PAT DOWN IN A 9X13 PAN, SET ASIDE RASPERRY LAYER 2 CUPS FRESH OR FROZEN RASPEBERRIES 1 TABLESPOON LEMON JUICE 2 TABLESPOON CORN STARCH ½ CUP WATER MIX AND BRING TO BOIL TILL TTHICKENED AND CLEAR. SET ASIDE FOR A COUPLE OF HOURS TO COOL CREAM LAYER 1 BAG MARSHMALLOWS 1 CUP MILK MELT TOGETHER IN A DOUBLE BOILER SET ASIDE FOR A COUPLE OF HOURS TO COOL. AFTER COOL MIX IN A TUB OF COOLWHIP SPOON OUT THE CREAM LAYER ONTO THE GRAHAM CRUST THEN SPOON A SPREAD TOE BERRY LAYER ON TOP, CHILL AND SERVE. |
PIMENTO CHEESE:
Compliments of: Honeysuckle Lane Cheese, Cleburne County, AR Pimento cheese has been called both the “peanut butter” and the “pâté” of the South, which sums up well the spectrum of event styles at which the spread is enjoyed. It’s both an every-day and special-occasion food, as welcome slathered on plain white bread for a bedtime snack as it is dolloped atop elegant canapés at a cocktail party. (Note: Recipe adopted from Organic Valley using Honeysuckle Cheese.) Pimento Cheese: 1⁄2 cup rinsed and chopped fine jarred pimentos 3⁄4 cup mayonnaise 1 teaspoon ancho chili powder 1⁄4 teaspoon ground cumin 1⁄4 teaspoon freshly ground black pepper 6 cups grated Honeysuckle Cheese (1 1/2 lbs.) 3⁄4 cup Shredded Parmesan Combine the pimentos, mayonnaise, and seasonings in a large mixing bowl. Work the grated cheeses into the mix until thoroughly combined. Chill & Serve! |
BAKED ACORN SQUASH
Compliments of: Dallas & Katie Peebles of Peebles Farm, Woodruff County, AR BAKED ACORN SQUASH 2 Peebles Farm Acorn Squash 1/4 C heavy cream 1/4 C shredded Parmesan cheese 1 teaspoon fresh thyme, chopped 1 clove garlic, minced 1 T butter, cut into four pieces Salt & pepper, to taste Preheat the oven to 375 degrees. Cut each squash in half and scrape out the seeds and pulp. Put them on a sheet pan and season with salt and pepper. Sprinkle the thyme over each half and spread some garlic into each half. Place a piece of butter into each half and pour a little cream into each half. Bake for about 40 minutes. Halfway into the 40 minutes, dip a brush into the butter and cream mixture and brush that over the cut edges of the squash. Remove the squash from the oven and sprinkle some Parmesan cheese over each squash. Return to the oven and bake for an additional 15 minutes or until the squash is fork tender. (Note: Recipe adapted from Bacon, Butter, Cheese & Garlic.) |
BLACK BERRY COBBLER RECIPE
Compliments of: Joy & Sheldon Sturtevant, Cedar Rock Acres, Van Buren County, AR 4 CUPS FRESH OR FROXEN BLACKBERRIES ¼ CUP DRY TAPIOCA ¼ CUP BUTTER 1 CUP SUGAR PUT ALL IN A BOWL AND LET SIT FOR ABOUT 30 MINUTES PIE CRUST 3 CUPS FLOUR 1 ¼ CUPS CRISCO DASH OF SALT ½ CUP WATER (VERY COLD) 1 EGG – BEATEN 1 TABLESPOON VINEGAR MIX FLOUR, CRISCO AND SALT FIRST. ADD REST OF INGREDIENTS AND MIX WELL. DON’T OVER MIX. ROLL OUT ABOUT ½ AND PLACE BOTTOM CRUST IN A 9X13 DISH. ROLL OUT THE REST AND SLICE INTO STRIPS TO LATTICE TOP OF CRUST. SPRINKLE WITH ABOUT A TABLESPOON SUGAR AND BACK AT 350 FOR ABOUT 45 MINUTES OR TILL CRUST IS GOLDEN AND BERRIES ARE BUBBLIN SERVE WARM WITH COLD CREAM OR ICE CREAM. |
Grilled Shiitake Mushroom Caps
Compliments of: David Owens, 3 Buddy’s Berry & Mushroom Farm, White County, AR
Baste the mushroom cap with olive oil and place gills down on the grill. Turn occasionally until brown and tender. Finish with a flip putting the gills up. Baste the mushroom one last time with olive oil, butter or whatever your preference. With gills up, the flavor stays in the cap and you’ll enjoy a wonderful mushroom with a texture much like a meat.
Compliments of: David Owens, 3 Buddy’s Berry & Mushroom Farm, White County, AR
Baste the mushroom cap with olive oil and place gills down on the grill. Turn occasionally until brown and tender. Finish with a flip putting the gills up. Baste the mushroom one last time with olive oil, butter or whatever your preference. With gills up, the flavor stays in the cap and you’ll enjoy a wonderful mushroom with a texture much like a meat.